CRUST:

1 cup chocolate wafer cookies, crushed
3 tablespoons butter, melted

Combine the cookie crumbs and butter; press into the bottom of a 9-inch springform pan. Bake in a preheated 350°F oven for 10 minutes.

FILLING:

3 packages (8 oz. each) cream cheese
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
3 squares (1 oz. each) white chocolate melted
3 squares (1 oz. each) semi-sweet chocolate, melted
2 tablespoons raspberry schnapps liqueur (optional)

In food processor or with electric mixer, blend cream cheese and sugar. Add eggs, one at a time, mixing well after each. Mix in vanilla.

Remove 1/2 the batter to another bowl, stir melted white chocolate and liqueur (if used) into this portion. To remaining batter, blend in melted semi-sweet chocolate. Pour the chocolate batter into crumb lined pan and spread out evenly. Spoon white chocolate batter carefully over the top and spread out evenly. Bake at 425°F for 10 minutes, reduce heat to 250°F and bake an additional 30-35 minutes until center of cake is just barely firm.

GLAZE:

3/4 cup whipping cream
6 squares (1 oz. each) semi-sweet chocolate, chopped

In small saucepan bring cream to a simmer over low heat. Add chocolate and stir until melted and smooth. Spoon over the cake. Spread with a metal spatula to cover top and allow to run down the sides to cover the edges. Garnish with chocolate curls if desired.

Serving Size: 12